Navajo Fried Bread #2
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered milk
warm water (to form dough)
Mix flour, baking powder, salt and powdered milk. Add a little warm water to form dough. Knead dough until soft but not sticky. Let stand for 2 hours, covered with cloth, then shape or pat into 2 inch balls. Flatten into circle about 8 inches in diameter.
Fry in large black skillet, using an inch of hot shortening. To test degree of temperature of shortening drop a pinch of dough into hot skillet' if dough browns it is ready.
Fry dough until brown; then turn over nd brown on the other side. (Make dough very thin for a very crisp bread.)
NOTE: When making fried bread, be sure to put the hole in the middle to allow the grease to buggle up and avoid a doughy center.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered milk
warm water (to form dough)
Mix flour, baking powder, salt and powdered milk. Add a little warm water to form dough. Knead dough until soft but not sticky. Let stand for 2 hours, covered with cloth, then shape or pat into 2 inch balls. Flatten into circle about 8 inches in diameter.
Fry in large black skillet, using an inch of hot shortening. To test degree of temperature of shortening drop a pinch of dough into hot skillet' if dough browns it is ready.
Fry dough until brown; then turn over nd brown on the other side. (Make dough very thin for a very crisp bread.)
NOTE: When making fried bread, be sure to put the hole in the middle to allow the grease to buggle up and avoid a doughy center.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
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